You are here: Home » Recipes » Smoky Eggplant and Chickpea Spread Smoky Eggplant and Chickpea Spread Recipe by Our Cookbook CollectionKitchen Tested Yield 18 servings Chickpeas (garbanzo beans) add loads of texture and fiber to this dip. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Ingredients 2 (1 -pound) eggplant, peeled1 (16-ounce) can chickpeas, drained and rinsed1/2 cup tahini, stirred well1/4 cup fresh lemon juice2 tablespoons extra-virgin olive oil2 tablespoons water1 garlic clove, chopped1 teaspoon ground cumin1/4 teaspoon ground fresh chili paste1 handful fresh parsley3/4 teaspoon sea salt Freshly ground black pepper Instructions Preheat oven to 350F. Cut eggplant into halves lengthwise. Place cut sides down on a lightly oiled baking sheet. Bake about 45 minutes, or until tender. Cut roasted eggplant into chunks; place in food processor with all ingredients. Process until smooth. Makes 4 1/2 cups. Makes 4 1/2 cups. Reprinted with permission from The Eat-Clean Diet Vegetarian Cookbook by Tosca Reno (Robert Kennedy Publishing).